Ingredient Overview
Guar gum is obtained from the endosperm of guar seeds. Its principal polysaccharide is a galactomannan that develops viscosity as it hydrates, making guar a widely used thickening ingredient.
That thickening can contribute body to sauces, dairy-style foods and other liquid or semi-solid recipes. The amount used, mixing and hydration conditions all influence the finished texture. Guar is therefore useful in food development where water management and a consistent mouthfeel are central to the recipe.